Name: Country Ranch Green Beans and Potatoes
Prep time: 15 min
Cook time: 35 min
Ingredients: 1 ½ tsp garlic powder; 1 tsp onion powder; 2 Tbsp dried minced onions; ½ tsp ground mustard powder; 1 tsp dried parsley; ¼ tsp dried dill; 1 tsp dried chives or 1 Tbsp fresh chopped chives; ¼ tsp smoked paprika; 1 cup yellow onions, finely diced; 2 Tbsp garlic, minced; 1 cup vegetable broth; 1 cup water (or more broth); 2 tsp nutritional yeast; ¼ tsp baking soda; 1 lb baby red-skinned potatoes, halved; 1 lb fresh green beans; ¾ tsp sea salt or to taste; ¼ tsp black pepper or to taste; 2 tsp apple cider vinegar; 2 to 3 tsp Dijon mustard; 1 15.5oz can cannellini beans, drained and rinsed; Freshly chopped parsley (optional)

Recipes » Side Dishes » Country Ranch Green Beans and Potatoes

By Monkey and Me Kitchen Adventures

(44)

If you’re craving comforting flavors, this dish of baby red-skinned potatoes, savory green beans, and hearty cannellini beans cooked to perfection in a delicious country ranch-flavored broth that is both hearty and satisfying is sure to do the trick.

Prep: 15 mins Cook: 35 mins Yield: 4-5 servings

Gluten Free Nut Free Soy Free

Ingredients

Spice/Herb Ingredients

1 ½ tsp garlic powder
1 tsp onion powder
2 Tbsp dried minced onions
½ tsp ground mustard powder
1 tsp dried parsley
¼ tsp dried dill
1 tsp dried chives or 1 Tbsp fresh chopped chives
¼ tsp smoked paprika

Country Ranch Green Beans and Potatoes

1 cup yellow onions, finely diced
2 Tbsp garlic, minced
1 cup vegetable broth
1 cup water (or more broth)
2 tsp nutritional yeast
¼ tsp baking soda
1 lb baby red-skinned potatoes, halved
1 lb fresh green beans
¾ tsp sea salt or to taste
¼ tsp black pepper or to taste
2 tsp apple cider vinegar
2 to 3 tsp Dijon mustard
1 15.5oz can cannellini beans, drained and rinsed
Freshly chopped parsley (optional)

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Place all the spice/herb ingredients (except sea salt and pepper) into a bowl, mix to combine, and set aside.
2. In a large Dutch oven or stockpot, add the finely diced onions and sauté over medium-high heat for 5 to 7 minutes until the onions are tender. Splash vegetable broth or water as needed to prevent sticking.
3. Add the minced garlic and sauté for one minute.
4. Add the remaining vegetable broth, water, nutritional yeast, and the spice/herb mix. Stir well to incorporate, bring to a boil, and then immediately lower to a simmer. Add the baking soda and stir to combine.
5. Stir in the baby potatoes, then layer the green beans on top of the potatoes. It is important that the baby potatoes are on the bottom, submerged or nearly submerged in the liquids. The green beans should sit on top and will steam/cook while the potatoes cook in the liquid.
6. Cover with a tight-fitting lid and simmer for 15 minutes.
7. Remove the lid and add the sea salt, black pepper, apple cider vinegar, Dijon mustard, and cannellini beans.
8. Stir well to combine, then continue to simmer uncovered for approximately 5 to 10 minutes, or until the baby potatoes are perfectly tender.
9. Remove from the stove and allow to sit for 7 to 10 minutes to allow the flavors to further develop.
10. Serve with freshly chopped parsley.